Flank Steak with Creamy Mushroom Sauce

Here’s a hearty, filling recipe I made a while ago (let’s say probably March or April!) and never got around to reviewing. My  husband is a huge fan of Beef Stroganoff and I never eat nor made it until I met him. One day several years ago, I stumbled upon a recipe in Cooking Light and voila! I was hooked. The recipe for Flank Steak with Creamy Mushroom Sauce from the March 2007 issue of Cooking Light, was basically Beef Stroganoff more or less with a few dissimilarities. For example, the use of Dijon mustard and shallots are typically not in Beef Stroganoff. I prefer Cooking Light’s Beef Stroganoff recipe you can find on their website to this alternative (I’ve made the 2005 and 2007 versions and prefer 2007). My husband thoroughly enjoyed it but I found it to be just okay. The creamy sauce had an odd flavor to it that I believe had something to do with the Dijon. Alterations to the recipe were using dried thyme instead of fresh and using white mushrooms instead of a gourmet (read: expensive) mix.

Overall rating: 3.5 stars

Flank Steak with Creamy Mushroom Sauce


This recipe calls for a gourmet mushroom mix, but most mushrooms will work. Total time: 23 minutes.


1 (1-pound) flank steak, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
1/2 cup chopped shallots
1 (4-ounce) package gourmet mushroom mix
1/3 cup water
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon chopped fresh thyme
1/4 cup fat-free sour cream

Preheat broiler.Sprinkle steak evenly with salt and pepper. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes on each side or until desired degree of doneness; let stand 10 minutes.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes, stirring occasionally. Add mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender, stirring occasionally. Stir in 1/3 cup water, mustard, Worcestershire, and thyme. Cover and cook 2 minutes. Remove from heat; stir in sour cream.

Cut steak diagonally across grain into thin slices. Serve with mushroom sauce.

Yield:  4 servings (serving size: 3 ounces steak and about 1/3 cup sauce)

CALORIES 186 (27% from fat); FAT 5.6g (sat 2.3g,mono 2.2g,poly 0.3g); PROTEIN 25.6g; CHOLESTEROL 38mg; CALCIUM 49mg; SODIUM 443mg; FIBER 0.5g; IRON 2.1mg; CARBOHYDRATE 7.5g

Cooking Light, MARCH 2007

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